Baked Grouper with Artichokes
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 25 min
- Serving: 4
- Cost: High
PRESENTATION
Baked grouper with artichokes? It's a dish that really brings those tender Mediterranean vibes straight to your plate. You know, in places like Liguria or Sicily, they’re all about fresh fish paired with garden veggies and maybe a splash of citrusy herbs. It's just perfect. Plus, this baked grouper recipe keeps the fish all moist and delicate—gotta love that gentle oven roast with olive oil, lemon and parsley. Totally reminds me of that famous salmoriglio sauce from southern Italy.
And here's the thing, what makes this grouper with artichokes so, so appealing is its simplicity, yet it's got that elegance too. Perfect for a cozy dinner or something special. The artichokes, you see, add an earthy note that works beautifully with the flaky, golden fish. Really good stuff.
Here's the deal, in Italian seafood, keeping it simple is key. This easy baked fish dish? Pretty much no exception. The flavors are classic Mediterranean, where it is all about fresh and seasonal ingredients. Coastal towns, and you know this, often bake fish like grouper with fresh herbs, olive oil, and lemon. It stays zesty, not overpowering.
The artichokes—sliced and nestled around the fish—soak up the juices, becoming soft and full of flavor. For anyone searching for a healthy seafood dinner that’s both fancy and unfussy, this is it. It’s a go-to Mediterranean fish recipe when you want to impress but keep things straightforward. For real. It's the kind of quick seafood meal that brings a touch of Italian sunshine right to your table—fresh, balanced and seriously satisfying. Whether it’s for a family gathering or just a quiet night, this dish is like having a piece of coastal Italy in your home. And the sauce? Just wonderful.
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INGREDIENTS
- Grouper fillets 10.6 oz (300 g) - (already cleaned)
- Artichokes 0.9 lb (400 g) - (to clean)
- Lemon juice ½
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the dressing
- Lemon peel 1
- Lemon juice 1 ½ tbsp (20 g)
- White wine 1.3 tbsp (20 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Garlic 2 cloves
- Rosemary 1 sprig
- Sage 3 leaves
How to prepare Baked Grouper with Artichokes
To prepare the baked grouper with artichokes, first make the dressing: finely chop the sage and rosemary 1, then grate the garlic cloves 2 and the zest of one lemon into a small bowl 3.
Add the oil 4, lemon juice 5, white wine 6
and the previously chopped herbs 7, mix well 8, and set aside for now. Fill a bowl with water and squeeze the juice of half a lemon into it 9: this will be used to soak the artichokes after cleaning and cutting them to prevent them from turning brown.
Now it's time to clean the artichokes: remove the tougher leaves 10 and the outer layer of the stem 11, then cut off the top end 12.
Cut the artichokes in half 13, remove the central fuzz 14, and slice them lengthwise into not too thin slices 15, immersing them gradually in the acidulated water: you will need about 5 oz of cleaned and cut artichokes in total.
Grease a baking dish measuring about 12x8 inches with a drizzle of oil and place the cleaned grouper fillets inside 16, season with salt and some of the dressing prepared earlier 17. Arrange the artichokes around the fillets 18,
then dress with the remaining salmoriglio 19, pepper 20, and bake in a preheated static oven at 400°F for about 25 minutes. Once cooked, take your baked grouper with artichokes out of the oven and serve it hot 21!